Duck with rum

Ingredients for 6 servings:

• 1 duck(s), approx. 2.5 kg
• 4 garlic, peeled, chopped
• 1 tsp black pepper
• 1 tsp all-spice
• ½ tsp mace
• ½ tsp cumin
• 1 tsp oregano, dried
• ½ tsp paprika powder, medium hot
• 1 tsp orange(s), freshly grated peel
• 2 tsp salt
• 2 shallots, chopped
• 250 ml port wine, white
• 125 ml orange juice, freshly squeezed
• 250 ml chicken stock
• 80 g butter, ice-cold for binding
• 125 ml rum (brown Jamaican rum) for flambéing
• Oil (peanut oil) and butter for oiling and frying.

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Caribbean

Prepare the duck for cooking by washing and drying it thoroughly. Finely grind all the spices for the marinade and mix all the ingredients with a little peanut oil. Preheat the oven to 220 degrees Celsius (fan/circulating air). Brush the duck thickly with the mixture inside and out. Wrap in oiled (important!) aluminum foil, seal tightly, and let it marinate for at least 3 hours. Pierce the bottom of the aluminum foil slightly to allow the fat to drain off. Place on the roasting rack at 220 degrees Celsius (always with a little water underneath). After 30 minutes, reduce the temperature to about 180 degrees Celsius (350 degrees Fahrenheit). Roast for about 1.5 hours per kg (1 lb). Let it rest in the off-circuit oven for about 30 minutes. Drain the fat from the meat juices. Now, for the sauce, sauté the shallots in butter, add the port wine, and reduce. Then add the chicken stock and orange juice and reduce further. Add some of the meat juices and the marinade, continue cooking, strain, and season to taste. Toss with ice-cold butter to create a velvety sauce. Unwrap the duck, carve it up, scrape off some of the marinade, grill until crispy, and flambé with rum. Serve with one of the following side dishes: black bean rice, sweet potato mash, or fried plantain chips.